Aubergine
Seventh Ave. & Monte Verde St.
Carmel, California 93923
USA
Phone: 831-624-8578
Carmel, California 93923
USA
Phone: 831-624-8578
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Location & Nearby Info
L Auberge Carmel0.01 mi
Cottage Restaurant0.05 mi
Monte Verde Inn0.05 mi
CASA DE CARMEL0.09 mi
Tutto Mondo Trattoria0.09 mi
Little Napoli0.09 mi
Little Napoli0.09 mi
La Biciclette0.09 mi
The Tuck Box0.09 mi
PINE INN0.09 mi
Cuisine:
Aubergine Description:
Chef Christophe Grosjean helms Aubergine, restaurateur David Fink's polished dining establishment at L'Auberge Carmel. The French-born chef trained at some of his country's best restaurants before coming to California where he worked with chef Cal Stamenov at Marinus. Grosjean is now well-established at Aubergine where his courses come to the table in symphonic harmony. Oysters blend with wild watercress in a textural vichyssoise softened by crème fraîche, summoned by sea beans, surprised by a gelée of North Atlantic Beausoleil oysters. Carpaccio of Maine lobster might be served with tangerine, avocado purée and an artful tangle of frisée. Slowly cooked red abalone does not lose a moist beat in Grosjean's hands. Its artichoke barigoule accompaniment adds salaciousness with bacon and wild green onion attendants. The scent of vanilla floats from foie gras, the liver specked with the fragrant bean, allayed by Marcona almonds and young just-picked apricots from the local farmers market. Perfectly pink veal arrives to the table nestled between parsnip gnocchi, Mousseron mushrooms and Bloomsdale spinach. Then it's chocolate and cherries for dessert, here, hidden beneath a warm chocolate mousse as if to say "surprise!" Leave it to pastry chef and French Laundry alum Ron Mendoza to leave a lasting sweet impression. And so it goes, course for course. Grosjean is happy to cook as long or as little as you can eat. Just name your journey and he shows you the way in three, four or five courses. Wine pairings take on a personal touch with wine director Thomas Perez looking after the underground cellar. If selections can be both humble and daring, then his are. Intimidation evaporates with his soft spoken explanations. With only twelve tables, the intimacy level gets up close and personal, all the better for the warm and attentive waitstaff to attend to your every impulse.
Reviews of Aubergine
Horrible experience at Aubergine at L'Auberge Carmel by Loving Annie
2009-01-03 00:32:29.0
2009-01-03 00:32:29.0
Overall
Food
Service
Ambiance
Review :
Last year at Aubergine I had a fabulous 8 course tasting meal, and so I eagerly looked forward to dining there again.
Approximately a week prior to my visit, I called to make the reservation, and spoke with the person answering the phone about an 8 course tasting menu again, and my dietary preferences for a primarily vegetarian oriented meal. He said that he had it on file from the last time that I dined there, and they would be happy to do so.
I then e-mailed the Chef directly perhaps 3 days before my reservation, and asked for a copy of his planned menu to be sent to me prior to dinner, as it makes it easier for me to take notes during the meal, since then I have all the necessary ingredients covered with needing to ask unnecessary questions.
No answer to my e-mail.
An hour before my reservation, I received a voice mail telling me that an unexpected last minute private party for 30 had taken over the restaurant, and they would be moving me to the bistro for dinner.
I wasn't particularly pleased, since the dining room is so lovely, and the bistro not as much so, but as long as the food is superb, it wasn't that big of deal.
I arrived, and was shown to my table. Again inquiring about the menu, I was told that Chef had decided to make it up as we were speaking.
Then the sommelier came out and said Chef wanted to do a special wine pairing for me with each course. I had not requested anything but water to drink, and :) it was a nice gesture made to make up for the lack of menu preparation.
Although I am not a wine drinker, I agreed to try them, although I said it was unlikely I would have more than one or two sips of each.
Th first course was brought - something definitely not on the list of things I could eat. I was a little shocked, but thought it was a minor error, and said nothing. The second course was brought and again, nothing I could eat.
The entire meal was taken strictly off the existing heavily fish and game oriented menu, and I refused the last few courses outright.
I was fuming inside, for I would not have dined at the very expensive Aubergine had I known Chef had no intention whatsoever of preparing a tasting menu that I could eat.
I had several desserts which were good, and then requested a bill. The 8 course dinner came to $272 dollars, including a $95 charge for the wine pairing, and a mandatory 20% gratuity.
What a total outrage for a meal that except for dessert I could not eat, unrequested wine pairings, and such unprofessional behavior from a restaurant that prides itself on its stellar reputation.
Last year at Aubergine I had a fabulous 8 course tasting meal, and so I eagerly looked forward to dining there again.
Approximately a week prior to my visit, I called to make the reservation, and spoke with the person answering the phone about an 8 course tasting menu again, and my dietary preferences for a primarily vegetarian oriented meal. He said that he had it on file from the last time that I dined there, and they would be happy to do so.
I then e-mailed the Chef directly perhaps 3 days before my reservation, and asked for a copy of his planned menu to be sent to me prior to dinner, as it makes it easier for me to take notes during the meal, since then I have all the necessary ingredients covered with needing to ask unnecessary questions.
No answer to my e-mail.
An hour before my reservation, I received a voice mail telling me that an unexpected last minute private party for 30 had taken over the restaurant, and they would be moving me to the bistro for dinner.
I wasn't particularly pleased, since the dining room is so lovely, and the bistro not as much so, but as long as the food is superb, it wasn't that big of deal.
I arrived, and was shown to my table. Again inquiring about the menu, I was told that Chef had decided to make it up as we were speaking.
Then the sommelier came out and said Chef wanted to do a special wine pairing for me with each course. I had not requested anything but water to drink, and :) it was a nice gesture made to make up for the lack of menu preparation.
Although I am not a wine drinker, I agreed to try them, although I said it was unlikely I would have more than one or two sips of each.
Th first course was brought - something definitely not on the list of things I could eat. I was a little shocked, but thought it was a minor error, and said nothing. The second course was brought and again, nothing I could eat.
The entire meal was taken strictly off the existing heavily fish and game oriented menu, and I refused the last few courses outright.
I was fuming inside, for I would not have dined at the very expensive Aubergine had I known Chef had no intention whatsoever of preparing a tasting menu that I could eat.
I had several desserts which were good, and then requested a bill. The 8 course dinner came to $272 dollars, including a $95 charge for the wine pairing, and a mandatory 20% gratuity.
What a total outrage for a meal that except for dessert I could not eat, unrequested wine pairings, and such unprofessional behavior from a restaurant that prides itself on its stellar reputation.